Would you like to know how The Woods will actually look and feel? The process of creating its identity is well in motion. Restauranteur Brian Piccini, the creator of The Woods, has been in this business for over two decades, and knows how to create experiences, not only places to eat. While he puts his efforts into building The Woods, he and his restaurant group continue to operate two Boston area restaurants— Deuxave in Back Bay, and dbar in Dorchester. Each of these places is unique, and lives its own objective of creating an unparalleled experience. Deuxave has been awarded four stars for multiple years by Forbes Travel Guide, has been honored consistently since 2015 with the Wine Spectator Award of Excellence for its extensive and exceptional wine program, and in 2025 was named Best French Restaurant by Boston Magazine.
While researching this post, the Friends of Josiah Smith Board decided we wanted to experience Deuxave (please note that we paid for our own meals). Its special summer tasting menu on weekdays proved irresistible to our dinner group. The name Deuxave is French for the crossing of the two avenues it’s sitting on- Commonwealth and Mass Ave. But once you step through the glass doors, you would never know you were at a busy crossroads, yet you feel like you are part of the Back Bay background with views of old brownstone and brick buildings. The ambience – bookshelves, wine racks, and soft muted grey tones – encourages you to come in and stay a while. Comfortable seating made it feel homey and relaxed for our group of six seated in armchairs near the window. While the restaurant filled as the night went on, somehow the acoustics made it seem that we were the only customers – we could not hear conversations from other tables, yet were able to talk among ourselves at normal voice levels and be heard.
Service, as you might well expect from a multi-starred restaurant, is impeccable, personal and attentive. The welcoming words at our entrance, answering questions about the menu, wine suggestions, all made us feel at home.
The food was remarkable, both in design and in the flavor. Do we eat it or just admire it? We did both. By the time dessert came, we were out of superlatives.
As The Woods moves forward, we know that its restaurant theme reflects Weston. Even the name “The Woods” is part of its core identity – Brian was inspired by the nature of Weston, and the idea of bringing the woods indoors. Its historic barn interior will be honored with a cozy and casual BARn space that will blend with a more traditional restaurant dining space that is airy and bright. There will also be private dining and outdoor spaces.
In terms of the food concepts, the menu is a work in progress. We do know it will be a place where the menu may read “accompanied by Land’s Sake vegetables” or other local delights. While the food will not be French-inspired like the Deuxave (or maybe it will on certain days), it will be farm-and-sea-to-table and promises to be every bit as superlative as Deuxave. A wood-fired grill will bring on the magic of seasonal offerings. And the wine list! We’re looking forward to seeing what comes next – since this will be the first time the tavern has served alcohol to the public in two hundred years.
The Woods team is proceeding through the Weston’s approvals process and, if all goes according to schedule, the Tavern doors will open in spring 2027. There is a lot of work between here and there, but everyone is looking forward to the day when the Josiah Smith Tavern and Barn once again opens its doors for all to enjoy food, drink, and friends.